Browse by ingredient

Loading recipe…

Strawberry Ice II · HaveItMakeIt

← Back to my ingredients

Strawberry Ice II

A historic recipe, as printed in The Boston Cooking-School Cook Book by Fannie Merritt Farmer (1910). Quantities and methods are as written then.

Ovens had no dials: a slow oven is about 300–325°F, moderate 350–375°F, hot 400–450°F. A yeast cake is about 2¼ teaspoons of dry yeast, a square of chocolate is 1 ounce, and bread flour or pastry flour can be replaced with all-purpose flour.

Ingredients

1 quart box strawberries
1 cup sugar
1 cup water
Lemon juice

Steps

Make same as Raspberry Ice II.

More recipes with strawberries or lemon

From The Boston Cooking-School Cook Book by Fannie Merritt Farmer (1910), now in the public domain. Text from Project Gutenberg.